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Green Olives and Feta Pull-aparts


I have posted many kinds of recipes with olive breads but still I love olives so much that each time I make some new ones.

This time, I had a lot of green olives which our relatives sent us from Sparta, so I decided to make these pull-aparts.  The recipe was inspired by the Eliopita (olive bread) we make in Cyprus but making it this way, it is much easier to make.  We can use any kinds of olives we have  and although we don’t add feta in the Cypriot recipe, well feta is delicious and goes with anything.

Green Olives

In the Cypriot recipe we use dough which is made using orange juice which gives a sweetness to the dough to contrast the saltiness of the olives.  We also use fresh coriander but this time I wanted to try them with coriander seeds and although I was afraid that there would be a crunchiness in the filling, I was wrong but you can only sense the wonderful aroma of coriander which matches with rosemary and feta.

Pull-aparts before baking


Each individual bread is placed close to each other and when they rise they join, forming one large bread which, when baked, can be separated by pulling each other apart, hence the name.  These breads are perfect for breakfast but also as a snack with a cup of coffee or tea.

Collage Pull-aparts green olives and feta


Green Olives and Feta Pull-aparts,  recipe by Ivy

Preparation time: 15 minutes

Resting time:  about 60 minutes

Baking time: 45 minutes

Makes: 15


  • 4 cups all purpose flour
  • 50 grams sourdough (or 1 satchet dry yeast)
  • 1 tsp sugar
  • 1 tsp salt
  • ½ cup lukewarm water
  • ½ cup all purpose flour
  • 4 tbsp olive oil (from the olives) and 2 more
  • ½ cup orange juice


  • 2 cups pitted green olives, finely chopped
  • 150 grams feta, crumbed
  • 2 sprigs fresh rosemary, finely chopped
  • 3 cloves roasted garlic, pureed
  • 1 tbsp coriander seeds, crushed

For topping:

  • 1 tsp spice mixture
  • 2 tbsp sesame seeds
  • Olive oil


  1. In a medium sized bowl dissolve the sourdough with lukewarm water, add sugar and ½ cup flour and set aside, covered, until it bubbles.
  2. Attach the dough hook and add the flour, sourdough, salt, olive oil and add orange juice in the bowl of your mixer.  Knead until the dough does not stick on your hands or the bowl. (This procedure can also be made by hand).
  3. When the dough is ready, cover it with the ¼ cup of olive oil and make sure it goes everywhere.  Cover with cling film and a towel and allow to rise for about half an hour.
  4. In the meantime pit the olives and mix with the garlic, rosemary, coriander seeds and feta.
  5. Remove the dough from the bowl, knead for a couple of seconds and divide it into 15 equal parts, depending on how big you want them to be.  (There will be some oil left in the bowl, which do not discard).
  6. Using your fingers flatten each piece into a round disc about 10 cm (4 inches) diametre.
  7. Add a generous spoonful of olive-cheese mixture.
  8. Gather up the sides of your dough circle, and pinch the top together to enclose the filling.
  9. Brush a 33 x 23 cm (13 x 9”) Pyrex with some of the leftover olive oil and invert the filled dough in the pan, closely next to each other.
  10. Brush with the remaining olive oil and sprinkle some of the spice mixture and sesame seeds on top.
  11. Cover with cling film and a clean towel and allow to rise again (about half an hour).
  12. Preheat oven to 180o C / 350o F and bake for about 45 minutes or until golden brown on top.


Green olives and feta pull-aparts


Other Similar Recipes:

Eliopita with Walnuts Feta and Rosemary

Eliopita, Eliotes or Eliopitakia

Eliopsomo (Olive Bread) with Rosemary

Lagana with Garlicky Olives, Sundried Tomatoes and Rosemary

Halloumi and Graviera Pull-aparts


Kopiaste and Kali Orexi,

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12 Responses

  1. Mouthwatering! Your pull-aparts look ever so good. I love that filling.



  2. PG

    they look too good! have to try them myself.Pictures are too tdmpting

  3. These look AMAZING! Thanks for sharing a wonderful idea : )

  4. Ivy, these pull-apart rolls look great, I love the olive and feta filling. Thanks for the step-by-step pictures.
    Have a great week Ivy!

  5. Ivy, as I said on Facebook: these rolls are amazing! I have made olive focaccia and feta-filled rolls, and now I have to try this recipe with both! I love it and my family will go nuts!

  6. Absolutely delicious! I found the green olive feta filling intriguing!

  7. What a great combo Ivy! I love the elies and feta together. Bravo!

  8. What great flavors! The orange, olive oil, olives, coriander, rosemary, and feta sound divine. These rolls must have been delightful.

  9. I think it is hard to stop eating such a bread. And I can imagine that it smells irresistible.

  10. Maria Raysses-Whipple

    Yassou, Ivy! So glad to have found you and your fabulous recipes again! May I please make two suggestions??? We here in America would love to have the consistency of all non-metric measurements in the recipes. Also, could you PLEASE make a printable option so we can print your delightful recipes with fewer pages and less ink? Thanks so much for your consideration in these matters, Ivy. I hope you and your family are coming along, making adjustments, and surviving the ongoing conditions in our beloved Greece. Maria Raysses-Whipple

  11. Ivy

    Dear Maria,
    Thank you for your kind words and interest. As the majority of Greeks we are all facing a lot of problems but thank God, we are surviving. For future recipes, I can do this for you and include American measurements as well. Unfortunately it’s too difficult to change all my past recipes into the American system. However, there are many online converters which you can use to find the equivalent. Regarding your second point, if you look at the end of each post you will find a printer icon with green letters called “print friendly”. Before printing, you have the option to deactivate printing the pictures (check remove images).
    Hope this helps,

  12. lowey

    I think you have done a really nice job on this website and really appreciate the information you have provided. Thanks so much for taking the time to share your insights with the rest of us.